Chili Butternut Squash - The Local Palate

Ingredients

• 8-12 Brussels sprouts, cleans and trimmed
• 1 teaspoon canola oil
• Drop of pumpkinseed oil
• ½ teaspoon lemon juice
• Salt and white pepper
• 2½ pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
• 2 teaspoons molasses
• 1 cup chicken stock
• 1 tablespoon butter
• 1 teaspoon toasted coriander, ground
• 1 teaspoon toasted cumin, ground
• ½ teaspoon Spanish paprika
• ½ teaspoon smoked paprika
• ½ teaspoon sherry vinegar
• Salt